In a bag, shake chicken fingers with one tablespoon oil and crumbs until chicken is well coated.

In a frying pan, heat two to three tablespoons oil. Add chicken fingers and fry three to four minutes on each side, until golden.

Line a plate with paper towels. Layer fried chicken fingers on paper towels to catch the excess oil.

In a bowl, mix mayonnaise and mustard until smooth and creamy. Slowly add honey, then apple juice, salt, and pepper.

Serve chicken fingers on a platter with dipping sauce.